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Liu Y, Zhu J, Zhu C. Effect of ultrasonic pretreatment on fermentation performance and quality of fermented hawthorn pulp by lactic acid bacteria. Food Chem 2024; 446:138774. [PMID: 38401297 DOI: 10.1016/j.foodchem.2024.138774] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2023] [Revised: 01/04/2024] [Accepted: 02/14/2024] [Indexed: 02/26/2024]
Abstract
In order to explore the effects of ultrasonic pretreatment on the fermentation performance and quality characteristics of fermented hawthorn pulp. Five types of fermented hawthorn pulp were obtained using 0 W for 5 min, 300 W for 5 min, 360 W for 5 min, 420 W for 5 min, 540 W for 5 min. The fermentation performance and quality of fermented hawthorn pulp were characterized. The results indicated Low power ultrasound (360 W) could improve the fermentation performance and quality of FHP, and high power ultrasound (540 W) could reduce the fermentation performance and quality. Under the ultrasonic condition of 360 W for 5 min; the cell membrane of lactic acid bacteria produced repairable damage and the morphology did not change significantly, the consumption of reducing sugar, total acid, soluble solids, amino nitrogen, conductivity, and sensory quality of the fermented hawthorn pulp reached the highest. The fermentation performance and quality of fermented hawthorn pulp were improved by the optimum ultrasonic treatment, which could be used as an effective and alternative method for producing FHP with good flavor, high bioactivity and good quality.
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Affiliation(s)
- Yuan Liu
- College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
| | - Jinxin Zhu
- College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
| | - Chuanhe Zhu
- College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China.
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2
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Congcong W, Vinothkanna A, Yongkun M, Jie H, Rai AK, Jindong X, Dahai L. Production of mulberry wine using selenium-enriched Saccharomyces cerevisiae: implications from sensory analysis, phytochemical and antioxidant activities. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:366-384. [PMID: 38196717 PMCID: PMC10772015 DOI: 10.1007/s13197-023-05847-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/06/2023] [Accepted: 09/11/2023] [Indexed: 01/11/2024]
Abstract
The present study aims to evaluate the quality of chemical, sensory properties and antioxidant potential of mulberry wine using selenium-enriched yeasts employing eight different methods (MW1-MW8). The selenium-enriched yeast significantly (p < 0.05) increased phytochemical profiles, flavor, quality and antioxidant capacity. The most effective method for raising the selenium level of mulberry wine was using L-seMC (MW5). Mulberry wine color was attributed to the anthocyanins and phytochemical composition with selenium content. DPPH and ABTS radical scavenging activity varied with change in treatment methods suggesting their impact on antioxidant activity. Total selenium content on L-SeMC supplementation proved a significant correlation between selenium content with total anthocyanin content, total polyphenol content and flavonoid content. Sensory analysis by electronic nose exhibited MW2 with high response value in the W2S sensor showing high alcohol concentration. GC-MS analysis showed the presence of 57 volatile aromatic compounds comprehended by esters and alcohol (isoamyl alcohol, 2-methylbutanol, 2,3-butanediol, and phenethyl alcohol). Principal component analysis affirms the response values for four categorical score values with reliability and consistency for all the parameters, significantly. Thus, the workflow demonstrates a simpler, cost-effective traditional methodology for rationalized outcomes. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05847-4.
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Affiliation(s)
- Wang Congcong
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013 People’s Republic of China
| | - Annadurai Vinothkanna
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013 People’s Republic of China
| | - Ma Yongkun
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013 People’s Republic of China
| | - Hu Jie
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013 People’s Republic of China
| | - Amit Kumar Rai
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, 737102 Sikkim India
| | - Xue Jindong
- Danyang Yihe Food Co., Ltd., Zhenjiang, 212000 People’s Republic of China
| | - Li Dahai
- Danyang Yihe Food Co., Ltd., Zhenjiang, 212000 People’s Republic of China
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3
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Chu PY, Hsu CL, Lin YA, Pan YC, Dai YH, Yu YC, Yang JC, Ma WL, Chen YJL, Lee CL, Wu YC. Effects of Citrus depressa Hayata juice on high-fat diet-induced obesity in HBV transgenic mice. Heliyon 2024; 10:e24438. [PMID: 38312542 PMCID: PMC10835261 DOI: 10.1016/j.heliyon.2024.e24438] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2023] [Revised: 12/20/2023] [Accepted: 01/09/2024] [Indexed: 02/06/2024] Open
Abstract
The present study investigated the potential anti-obesity properties of Citrus depressa Hayata (CDH) juice in HBV transgenic mice, as well as the impact of fermentation on the effectiveness of the juice. The results revealed that fermentation increased the levels of polyphenols and hesperidin in CDH juice. The animal study demonstrated that both juices were effective in mitigating the weight gain induced by a high-fat diet by correcting metabolic parameter imbalances, reducing hepatic lipid accumulation, and reversing hepatic immune suppression. Furthermore, fermented juice exhibited superior efficacy in managing body weight and inhibiting the expansion of white adipose tissue (WAT). Fermented juice significantly enhanced adiponectin production and PPARγ expression in WAT, while also reducing hypertrophy. This study offers valuable insights into the potential role of CDH juices in combating obesity associated with high fat consumption and underscores the promise of CDH juice as a functional beverage.
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Affiliation(s)
- Pei-Yi Chu
- Chinese Medicine Research and Development Center, China Medical University Hospital, Taichung, Taiwan
| | - Chang-Lu Hsu
- Department of Business Administration, National Chiayi University, Chiayi, Taiwan
| | - Yen-An Lin
- Chinese Medicine Research and Development Center, China Medical University Hospital, Taichung, Taiwan
- Graduate Institute of Biomedical Sciences, China Medical University, Taichung, Taiwan
| | - Yi-Cheng Pan
- Chinese Medicine Research and Development Center, China Medical University Hospital, Taichung, Taiwan
- .Ph.D. Program for Cancer Biology and Drug Discovery, China Medical University and Academia Sinica, Taichung, Taiwan
| | - Yun-Hao Dai
- Chinese Medicine Research and Development Center, China Medical University Hospital, Taichung, Taiwan
- School of Pharmacy, China Medical University, Taichung, Taiwan
| | - Ying-Chun Yu
- Department of Medical Research, and Organ Transplantation Center, China Medical University Hospital, Taichung, Taiwan
| | - Juan-Cheng Yang
- Chinese Medicine Research and Development Center, China Medical University Hospital, Taichung, Taiwan
- School of Chinese Medicine, College of Chinese Medicine, China Medical University, Taichung, Taiwan
| | - Wen-Lung Ma
- Department of Medical Research, and Organ Transplantation Center, China Medical University Hospital, Taichung, Taiwan
| | | | - Chia-Lin Lee
- Chinese Medicine Research and Development Center, China Medical University Hospital, Taichung, Taiwan
- Department of Cosmeceutics, China Medical University, Taichung 40604, Taiwan
| | - Yang-Chang Wu
- Chinese Medicine Research and Development Center, China Medical University Hospital, Taichung, Taiwan
- Graduate Institute of Integrated Medicine, College of Chinese Medicine, China Medical University, Taichung, Taiwan
- Department of Medical Laboratory Science and Biotechnology, College of Medical and Health Science, Asia University, Taichung, Taiwan
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4
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Shen L, Pang S, Zhong M, Sun Y, Qayum A, Liu Y, Rashid A, Xu B, Liang Q, Ma H, Ren X. A comprehensive review of ultrasonic assisted extraction (UAE) for bioactive components: Principles, advantages, equipment, and combined technologies. ULTRASONICS SONOCHEMISTRY 2023; 101:106646. [PMID: 37862945 PMCID: PMC10594638 DOI: 10.1016/j.ultsonch.2023.106646] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 09/23/2023] [Accepted: 10/07/2023] [Indexed: 10/22/2023]
Abstract
The increasing focus on health and well-being has sparked a rising interest in bioactive components in the food, pharmaceutical, and nutraceutical industries. These components are gaining popularity due to their potential benefits for overall health. The growing interest has resulted in a continuous rise in demand for bioactive components, leading to the exploration of both edible and non-edible sources to obtain these valuable substances. Traditional extraction methods like solvent extraction, distillation, and pressing have certain drawbacks, including lower extraction efficiency, reduced yield, and the use of significant amounts of solvents or resources. Furthermore, certain extraction methods necessitate high temperatures, which can adversely affect certain bioactive components. Consequently, researchers are exploring non-thermal technologies to develop environmentally friendly and efficient extraction methods. Ultrasonic-assisted extraction (UAE) is recognized as an environmentally friendly and highly efficient extraction technology. The UAE has the potential to minimize or eliminate the need for organic solvents, thereby reducing its impact on the environment. Additionally, UAE has been found to significantly enhance the production of target bioactive components, making it an attractive method in the industry. The emergence of ultrasonic assisted extraction equipment (UAEE) has presented novel opportunities for research in chemistry, biology, pharmaceuticals, food, and other related fields. However, there is still a need for further investigation into the main components and working modes of UAEE, as current understanding in this area remains limited. Therefore, additional research and exploration are necessary to enhance our knowledge and optimize the application of UAEE. The core aim of this review is to gain a comprehensive understanding of the principles, benefits and impact on bioactive components of UAE, explore the different types of equipment used in this technique, examine the various working modes and control parameters employed in UAE, and provide a detailed overview of the blending of UAE with other emerging extraction technologies. In conclusion, the future development of UAEE is envisioned to focus on achieving increased efficiency, reduced costs, enhanced safety, and improved reliability. These key areas of advancement aim to optimize the performance and practicality of UAEE, making it a more efficient, cost-effective, and reliable extraction technology.
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Affiliation(s)
- Lipeng Shen
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Shuixiu Pang
- Zhongke Zhigu International Pharmaceutical Biotechnology (Guangdong) Co., Ltd, Guikeng Village, Chuangxing Avenue, Gaoxin District, Qingyuan, Guangdong 511538, China
| | - Mingming Zhong
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Yufan Sun
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Abdul Qayum
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Yuxuan Liu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Arif Rashid
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Baoguo Xu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Qiufang Liang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
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Wu C, Wang J, Liu N, Chen X, Xu H, Lei H. Phytochemical Properties and Antioxidant Capacities of Apple Juice Fermented by Probiotics During Refrigerated Storage and Simulated Gastrointestinal Digestion. Appl Biochem Biotechnol 2023; 195:6032-6049. [PMID: 36418709 DOI: 10.1007/s12010-022-04255-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 11/08/2022] [Indexed: 11/24/2022]
Abstract
The phytochemical characteristics and antioxidant capacities of fermented apple juice (FAJ) by Lactobacillus plantarum 90 (Lp90) and Lactobacillus acidophilus 85 (La85) during refrigerated storage and simulated gastrointestinal digestion (SGD) were investigated. Viable counts of Lp90 and La85 were decreased, while phenolic content and antioxidant capacities were improved during refrigerated storage, especially for the increased chlorogenic acid content. Ester content was decreased slightly after refrigeration, while the primary esters including ethyl acetate, amyl acetate, and ethyl 2-methylbutyrate were significantly increased (p < 0.05). Furthermore, ketone content was increased significantly after refrigeration (p < 0.05). In addition, viable counts of Lp90 and La85 remained higher than 6 log CFU/mL after SGD. The presence of probiotics delayed the decrease of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability and increased ferric reducing antioxidant power (FRAP) of FAJ. The contents of gallic acid, chlorogenic acid, epicatechin, ferulic acid, and phlorizin were decreased, while ellagic acid and rutin contents in FAJ were significantly increased after SGD (p < 0.05).
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Affiliation(s)
- Caiyun Wu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Jun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | - Ning Liu
- College of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China
| | - Xuefeng Chen
- College of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China
| | - Huaide Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Hongjie Lei
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
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Manyatsi TS, Mousavi Khaneghah A, Gavahian M. The effects of ultrasound on probiotic functionality: an updated review. Crit Rev Food Sci Nutr 2023:1-18. [PMID: 37565473 DOI: 10.1080/10408398.2023.2242490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/12/2023]
Abstract
The effects of ultrasound (US) on probiotics, as health-promoting microbes, have attracted the attention of researchers in fermentation and healthy food production. This paper aims to review recent advances in the application of the US for enhancing probiotic cells' activity, elaborate on the mechanisms involved, explain how probiotic-related industries can benefit from this emerging food processing technology, and discuss the perspective of this innovative approach. Data showed that US could enhance fermentation, which is increasingly used to enrich agri-food products with probiotics. Among the probiotics, recent studies focused on Lactiplantibacillus plantarum, Lactobacillus brevis, Lactococcus lactis, Lactobacillus casei, Leuconostoc mesenteroides, Bifidobacteria. These bacteria proliferated in the log phase when treated with US at relatively low-intensities. Also, this non-thermal technology increased extracellular enzymes, mainly β-galactosidase, and effectively extracted antioxidants and bioactive compounds such as phenolics, flavonoids, and anthocyanins. Accordingly, better functional and physicochemical properties of prebiotic-based foods (e.g., fermented dairy products) can be expected after ultrasonication at appropriate conditions. Besides, the US improved fermentation efficiency by reducing the production time, making probiotics more viable with lower lactose content, more oligosaccharide, and reduced unpleasant taste. Also, US can enhance the rheological characteristics of probiotic-based food by altering the acidity. Optimizing US settings is suggested to preserve probiotics viability to achieve high-quality food production and contribute to food nutrition improvement and sustainable food manufacturing.
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Affiliation(s)
- Thabani Sydney Manyatsi
- Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, Pingtung, Taiwan, ROC
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung, Taiwan, ROC
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Xing Y, Ma Q, Wang K, Dong X, Wang S, He P, Wang J, Xu H. Non-thermal treatments of strawberry pulp: The relationship between quality attributes and microstructure. ULTRASONICS SONOCHEMISTRY 2023; 98:106508. [PMID: 37442055 PMCID: PMC10362351 DOI: 10.1016/j.ultsonch.2023.106508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 06/20/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023]
Abstract
The relationship between quality attributes and microstructure in strawberry pulp after pasteurization (PS), ultrasound (US), electron beam irradiation (EB), and high pressure (HP) treatments was investigated. The results showed that US treatment decreased the viscosity to the lowest by 80.15% and increased the a* value, cloudy stability, and contents of titratable acid, total soluble solid, organic acids, total phenols, total flavonoids, and total anthocyanins (TAC), as well as its antioxidant capacity, due to the decrease in particle size, the destruction of microstructure, and the release of intracellular compounds. US and EB treatments could maintain the volatile compounds. The greatest deterioration in TAC and volatile compound content was found in the pulp treated with PS and HP treatments. HP treatment was beneficial to the enhancement of apparent viscosity, organic acids, and soluble sugar. These results provided insights into the enhancement of quality attributes in strawberry pulp due to the microstructure change.
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Affiliation(s)
- Ying Xing
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Department of Life Science, Yuncheng University, Yuncheng, Shanxi 044000, China
| | - Qiudi Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Kunhua Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiaobo Dong
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - ShuangShuang Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Peiyun He
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Huaide Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
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Effect of lactic acid fermentation and in vitro digestion on the bioactive compounds in Chinese wolfberry (Lycium barbarum) pulp. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
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9
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Sahoo P, Chakraborty S. Influence of Pulsed Light, Ultrasound, and Series Treatments on Quality Attributes, Pectin Methyl Esterase, and Native Flora Inactivation in Sweet Orange Juice (Citrus sinensis L. Osbeck). FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03042-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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10
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Effects of Lactic Acid Bacteria Fermentation on Physicochemical Properties, Functional Compounds and Antioxidant Activity of Edible Grass. FERMENTATION 2022. [DOI: 10.3390/fermentation8110647] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
Abstract
Fermented foods are known worldwide for their functional health properties. In order to promote the relative product development of edible grass, Lactobacillus plantarum (Lp) and Lactobacillus rhamnosus (Lr) were used to ferment edible grass in this study. Effects of fermentation using Lp and Lr in monoculture and binary mixture on physicochemical properties, the contents of functional compounds and the antioxidant activity of edible grass at different fermentation times were investigated by colorimetric method and high-performance liquid chromatography (HPLC). Results show that the pH value and total sugar content of the three fermented edible grasses at the 4th day were lower than those of unfermented water extract (defined as the control sample) and kept almost unchanged at the 7th day. The total polyphenol content and total flavonoid content of the three fermented edible grasses were lower than those of the control sample by the oxidation of phenolic compounds caused by polyphenol oxidases. The highest soluble protein content and superoxide dismutase (SOD) activity were found in the binary mixture of Lp and Lr fermentation at the 7th day, which were respectively 11 and 1.78 times higher than those of control sample. The oxalic acid content of all fermented edible grasses shows a significant decrease with increasing fermentation time, especially for the binary mixture at the 7th day, reaching only 24% of the control sample. However, the contents of lactic acid and succinic acid of the three fermented edible grasses were higher than those of the control sample because of the metabolism of the microorganism. Functional compounds including soluble protein, SOD, lactic acid and succinic acid played the main positive roles in antioxidation, while oxalic acid had a negative correlation with antioxidation. Therefore, the antioxidant activity of edible grass was dramatically enhanced by Lactobacillus strain fermentation.
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Shaik L, Chakraborty S. Nonthermal pasteurization of pineapple juice: A review on the potential of achieving microbial safety and enzymatic stability. Compr Rev Food Sci Food Saf 2022; 21:4716-4737. [PMID: 36181483 DOI: 10.1111/1541-4337.13042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 08/05/2022] [Accepted: 08/28/2022] [Indexed: 01/28/2023]
Abstract
Pineapple juice is preferred by consumers for its unique aroma and flavor that come from a set of amino acids, amines, phenolic compounds, and furanone. The juice is susceptible to spoilage, and a common practice is to pasteurize it at 70-95°C for 0.5-5 min. However, the characteristic flavors and phytochemicals are negatively influenced by the intense time-temperature treatment. To retain the thermosensitive compounds in the juice, some nonthermal technologies such as high-pressure processing, pulsed electric field, pulsed light, ultrasound, and ultraviolet treatments have been explored. These techniques ensured microbial safety (5-log reduction in E. coli, S. Typhimurium, or S. cerevisiae) while preserving a maximum ascorbic acid (84-99%) in the juice. The shelf life of these nonthermally treated juice varied between 14 days (UV treated at 7.5 mJ/cm2 ) and 6 months (clarified through microfiltration). Moreover, the inactivation of spoilage enzyme in the juice required a higher intensity. The present review discusses the potential of several nonthermal techniques employed for the pasteurization of pineapple juice. The pasteurization ability of the combined hurdle between mild thermal and nonthermal processing is also presented. The review also summarizes the target for pasteurization, the plan to design a nonthermal processing intensity, and the consumer perspective toward nonthermally treated pineapple juice. The techniques are compared on the common ground like safety, stability, and quality of the juice. This will help readers to select an appropriate nonthermal technology for pineapple juice production and design the intensity required to satisfy the manufacturers, retailers, and consumers.
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Affiliation(s)
- Lubna Shaik
- Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
| | - Snehasis Chakraborty
- Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
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Ma T, Wang J, Lan T, Bao S, Zhao Q, Sun X, Liu X. How to comprehensively improve juice quality: a review of the impacts of sterilization technology on the overall quality of fruit and vegetable juices in 2010-2021, an updated overview and current issues. Crit Rev Food Sci Nutr 2022; 64:2197-2247. [PMID: 36106453 DOI: 10.1080/10408398.2022.2121806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fruit and vegetable juices (FVJ) are rich in nutrients, so they easily breed bacteria, which cause microbial pollution and rapid deterioration of their quality and safety. Sterilization is an important operation in FVJ processing. However, regardless of whether thermal sterilization or non-thermal sterilization is used, the effect and its impact on the overall quality of FVJ are strongly dependent on the processing parameters, microbial species, and FVJ matrix. Therefore, for different types of FVJ, an understanding of the impacts that different sterilization technologies have on the overall quality of the juice is important in designing and optimizing technical parameters to produce value-added products. This article provides an overview of the application of thermal and non-thermal technique in the field of FVJ processing over the past 10 years. The operating principle and effects of various technologies on the inactivation of microorganisms and enzymes, nutritional and functional characteristics, physicochemical properties, and sensory quality of a wide range of FVJ are comprehensively discussed. The application of different combinations of hurdle technology in the field of FVJ sterilization processing are also discussed in detail. Additionally, the advantages, limitations, and current application prospects of different sterilization technologies are summarized.
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Affiliation(s)
- Tingting Ma
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Jiaqi Wang
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Tian Lan
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Shihan Bao
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Qinyu Zhao
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Xiangyu Sun
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Xuebo Liu
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
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Detoxification of Ochratoxin A by pulsed light in grape juice and evaluation of its degradation products and safety. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103024] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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14
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Bhagat B, Chakraborty S. Potential of pulsed light treatment to pasteurize pomegranate juice: Microbial safety, enzyme inactivation, and phytochemical retention. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113215] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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15
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Dey G, Ghosh A, Tangirala RK. “Technological convergence” of preventive nutrition with non‐thermal processing. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Gargi Dey
- School of Biotechnology Kalinga Institute of Industrial Technology Patia, Bhubaneswar, Odisha India
- GUT LEBEN INC. San Diego California USA
| | - Annesha Ghosh
- School of Biotechnology Kalinga Institute of Industrial Technology Patia, Bhubaneswar, Odisha India
| | - Rajendra K Tangirala
- GUT LEBEN INC. San Diego California USA
- Clinical Chemistry Department of Laboratory Medicine Karolinska Institutet Stockholm Sweden
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Processing of Distillery Stillage to Recover Phenolic Compounds with Ultrasound-Assisted and Microwave-Assisted Extractions. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19052709. [PMID: 35270409 PMCID: PMC8910419 DOI: 10.3390/ijerph19052709] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 02/23/2022] [Accepted: 02/25/2022] [Indexed: 02/01/2023]
Abstract
This study investigated the effect of ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) conditions (extraction time, acetone concentration, solid-to-solvent ratio) on the efficiency of polyphenol recovery from distillery stillage and antioxidant activity of the extracts. The highest total polyphenol content, flavonoid content, and phenolic acid content were obtained with 10-min UAE and 5-min MAE at a solid-to-acetone ratio of 1:15 (w:v). Recovery yield was the highest with an aqueous solution of 60% acetone, confirming the results of Hansen Solubility Parameter analysis. Although UAE resulted in approximately 1.2 times higher extraction yield, MAE showed a better balance between extraction yield and energy consumption exhibited by its 3-fold higher extraction rate than that of UAE. Content of total polyphenols and phenolic acids strongly correlated with antioxidant activity, indicating that these compounds provide a substantial contribution to the bioactive properties of the extracts. Six phenolic acids were extracted, predominately ferulic and p-coumaric acids, and free forms of these acids constituted 91% of their total content, which opens various possibilities for their application in the food, cosmetics, and pharmaceutical industries.
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Kemsawasd V, Chaikham P. Alteration of Bioactive Compounds and Antioxidative Properties in Thermal, Ultra-High Pressure and Ultrasound Treated Maoberry (Antidesma Bunius L.) Juice during Refrigerated Storage. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2021. [DOI: 10.12944/crnfsj.9.3.17] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Maoberry (Antidesma bunius L.) is a tropical fruit locally referred to as “Mao-Luang” in Thailand. The fruit contains high amounts of ascorbic acid and phenolic compounds with antioxidative potential, which has demonstrated medicinal value in terms of anti-cancer and anti-diabetic effects. In this term, this research purposed to determine the changes of predominant bioactive phytochemicals, antioxidant capacity and microbiological quality of pasteurized (85ºC/1 min), pressurized (500 and 600 MPa/30ºC/30 min), and ultra-sonicated (20 kHz/60% and 80% amplitude/30 min) maoberry juices during storage at 4°C for 30 days. The results displayed that ascorbic acid, phenolic acids (gallic and vanillic acids), anthocyanins (cyanidin 3-o-glucoside and cyanidin 3-rutinoside), flavonoids [(+)-catechin and (˗)-epicatechin), 2,2-diphenyl-1-picryl hydrazyl hydrate (DPPH) radical inhibition and ferric reducing antioxidant power (FRAP) value in pressurized and ultra-sonicated juices displayed higher reduction rate during storage than those in pasteurized juice. Nevertheless, at the final stage of storage, both juices still contained higher levels of antioxidant compounds and properties than in thermally treated juice. All the treated samples were shown to reduce initial microbial load of fresh maoberry juice to a non-detectable amount, while maintaining their quality during prolonged refrigerated storage.
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Affiliation(s)
- Varongsiri Kemsawasd
- 1Institute of Nutrition, Mahidol University, Nakorn Pathom Campus, Nakorn Pathom, Thailand
| | - Pittaya Chaikham
- 2Faculty of Science and Technology, Phranakhon Si Ayutthaya Rajabhat University, Phranakhon Si Ayutthay, Thailand
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Phenolics Profile, Antioxidant Activity and Flavor Volatiles of Pear Juice: Influence of Lactic Acid Fermentation Using Three Lactobacillus Strains in Monoculture and Binary Mixture. Foods 2021; 11:foods11010011. [PMID: 35010138 PMCID: PMC8750113 DOI: 10.3390/foods11010011] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 12/15/2021] [Accepted: 12/20/2021] [Indexed: 12/15/2022] Open
Abstract
The aim of this study was to evaluate the effects of lactic acid fermentation using three Lactobacillus strains (Lactiplantibacillus plantarum 90, Lactobacillus helveticus 76, and Lacticaseibacillus casei 37) in monoculture and binary mixture on phenolics profile, antioxidant activity and flavor volatiles in pear juice. Results showed that the colony counts of binary mixture were higher than monoculture in fermented pear juice. The total content of phenols was increased, while that of flavonoids was decreased significantly during fermentation (p < 0.05). Antioxidant activities in fermented peer juice including DPPH and ABTS radical scavenging abilities and ferric reducing antioxidant power (FRAP) were significantly improved (p < 0.05). Binary mixture of Lactiplantibacillus plantarum 90 and Lacticaseibacillus casei 37 fermentation exhibited strong DPPH radical scavenging ability, due to the increase in vanillic acid and arbutin contents. Furthermore, lactic acid fermentation improved the formation of alcohols, esters, acids and terpenoids, and reduced the contents of aldehydes and ketones. Thirty new compounds including 15 alcohols, seven esters, five acids, and three terpenoids were observed in fermented pear juice. Hierarchical cluster revealed that flavor volatiles in pear juice were improved dramatically by Lactobacillus strains fermentation, and there were dramatic differences between monoculture and binary mixture.
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Wang B, Wei W, Zhang Y, Xu H, Ma H. Decontamination and quality assessment of freshly squeezed grape juice under spiral continuous flow‐through pulsed light (SCFPL) treatment. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16186] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Bei Wang
- School of Food and Biological Engineering Institute of Food Physical Processing Jiangsu University Zhenjiang P.R. China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou P. R. China
| | - Wenli Wei
- School of Food and Biological Engineering Institute of Food Physical Processing Jiangsu University Zhenjiang P.R. China
| | - Yanyan Zhang
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou P. R. China
| | - Haoyang Xu
- School of Food and Biological Engineering Institute of Food Physical Processing Jiangsu University Zhenjiang P.R. China
| | - Haile Ma
- School of Food and Biological Engineering Institute of Food Physical Processing Jiangsu University Zhenjiang P.R. China
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20
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Mandal R, Wiktor A, Mohammadi X, Pratap-Singh A. Pulsed UV Light Irradiation Processing of Black Tea Infusions: Effect on Color, Phenolic Content, and Antioxidant Capacity. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02723-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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21
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Habuš M, Golubić P, Vukušić Pavičić T, Čukelj Mustač N, Voučko B, Herceg Z, Ćurić D, Novotni D. Influence of Flour Type, Dough Acidity, Printing Temperature and Bran Pre-processing on Browning and 3D Printing Performance of Snacks. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02732-w] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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22
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Keșa AL, Pop CR, Mudura E, Salanță LC, Pasqualone A, Dărab C, Burja-Udrea C, Zhao H, Coldea TE. Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages. PLANTS (BASEL, SWITZERLAND) 2021; 10:2263. [PMID: 34834623 PMCID: PMC8623731 DOI: 10.3390/plants10112263] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 10/13/2021] [Accepted: 10/17/2021] [Indexed: 06/01/2023]
Abstract
It is only recently that fermentation has been facing a dynamic revival in the food industry. Fermented fruit-based beverages are among the most ancient products consumed worldwide, while in recent years special research attention has been granted to assess their functionality. This review highlights the functional potential of alcoholic and non-alcoholic fermented fruit beverages in terms of chemical and nutritional profiles that impact on human health, considering the natural occurrence and enrichment of fermented fruit-based beverages in phenolic compounds, vitamins and minerals, and pro/prebiotics. The health benefits of fruit-based beverages that resulted from lactic, acetic, alcoholic, or symbiotic fermentation and specific daily recommended doses of each claimed bioactive compound were also highlighted. The latest trends on pre-fermentative methods used to optimize the extraction of bioactive compounds (maceration, decoction, and extraction assisted by supercritical fluids, microwave, ultrasound, pulsed electric fields, high pressure homogenization, or enzymes) are critically assessed. As such, optimized fermentation processes and post-fermentative operations, reviewed in an industrial scale-up, can prolong the shelf life and the quality of fermented fruit beverages.
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Affiliation(s)
- Ancuța-Liliana Keșa
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (A.-L.K.); (E.M.)
| | - Carmen Rodica Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (C.R.P.); (L.C.S.)
| | - Elena Mudura
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (A.-L.K.); (E.M.)
| | - Liana Claudia Salanță
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (C.R.P.); (L.C.S.)
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Sciences, University of Bari ‘Aldo Moro’, Via Amendola, 165/A, 70126 Bari, Italy;
| | - Cosmin Dărab
- Department of Electric Power Systems, Faculty of Electrical Engineering, Technical University of Cluj-Napoca, 400027 Cluj-Napoca, Romania;
| | - Cristina Burja-Udrea
- Industrial Engineering and Management Department, Faculty of Engineering, Lucian Blaga University of Sibiu, 10 Victoriei Blv., 550024 Sibiu, Romania;
| | - Haifeng Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China;
- Research Institute for Food Nutrition and Human Health, Guangzhou 510640, China
| | - Teodora Emilia Coldea
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (A.-L.K.); (E.M.)
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23
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Insights into the improvement of bioactive phytochemicals, antioxidant activities and flavor profiles in Chinese wolfberry juice by select lactic acid bacteria. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101264] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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24
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Hadi S, Taheri E, Amin MM, Fatehizadeh A, Aminabhavi TM. Advanced oxidation of 4-chlorophenol via combined pulsed light and sulfate radicals methods: Effect of co-existing anions. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2021; 291:112595. [PMID: 33940359 DOI: 10.1016/j.jenvman.2021.112595] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/14/2021] [Revised: 04/08/2021] [Accepted: 04/09/2021] [Indexed: 06/12/2023]
Abstract
Pulsed light (PL) technology, which is based on photonic technology involves the application of broadband emission of light with short and high-power pulses is beginning to emerge for the treatment of wastes via advanced oxidation processes (AOP). The present work investigates the efficiency of PL as a light source for persulfate (PS) activation (PL/PS) and 4-chlorophenol)4-CP) degradation, an organic model pollutant. The influencing parameters on 4-CP degradation such as solution pH, reaction time, initial concentration of 4-CP, PS dose, pulse intensity and frequency, and distance from PL source are systematically investigated. With increasing pH from 3 to 9, the 4-CP degradation decreased from 49.79 ± 2.49 to 33.12 ± 1.66%. The 4-CP degradation followed the first order kinetics that was improved with increasing reaction time, PS dose, pulse intensity, frequency of pulse, and decreasing pH, initial 4-CP concentration and distance from the PL source. The presence of sulfate, chloride, and carbonate anions in the solution has the inhibitory effects on 4-CP degradation, while nitrate anion improved the performance of PL/PS system. In addition, presence of humic acid had an inhibitory effect on the PL/PS system, which led to a decrease of reaction rate constant and 4-CP degradation was performed in PL/PS system with OH, SO4-, O2- and 1O2 radicals. The contributions of OH and SO4- radicals were 46% and 51%, respectively for the 4-CP degradation and synergistic effect of PL/PS system showed a significant influence on 4-CP degradation while using a combination of PL and PS, suggesting that PL is an effective activator of PS.
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Affiliation(s)
- Sousan Hadi
- Department of Environmental Health Engineering, School of Health, Isfahan University of Medical Sciences, Isfahan, Iran; Student Research Committee, School of Health, Isfahan University of Medical Sciences, Isfahan, Iran.
| | - Ensiyeh Taheri
- Department of Environmental Health Engineering, School of Health, Isfahan University of Medical Sciences, Isfahan, Iran; Environment Research Center, Research Institute for Primordial Prevention of Non-Communicable Disease, Isfahan University of Medical Sciences, Isfahan, Iran.
| | - Mohammad Mehdi Amin
- Department of Environmental Health Engineering, School of Health, Isfahan University of Medical Sciences, Isfahan, Iran; Environment Research Center, Research Institute for Primordial Prevention of Non-Communicable Disease, Isfahan University of Medical Sciences, Isfahan, Iran.
| | - Ali Fatehizadeh
- Department of Environmental Health Engineering, School of Health, Isfahan University of Medical Sciences, Isfahan, Iran; Environment Research Center, Research Institute for Primordial Prevention of Non-Communicable Disease, Isfahan University of Medical Sciences, Isfahan, Iran.
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25
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Effect of selenium supplementation on yeast growth, fermentation efficiency, phytochemical and antioxidant activities of mulberry wine. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111425] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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26
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Escott C, López C, Loira I, González C, Bañuelos MA, Tesfaye W, Suárez-Lepe JA, Morata A. Improvement of Must Fermentation from Late Harvest cv. Tempranillo Grapes Treated with Pulsed Light. Foods 2021; 10:1416. [PMID: 34207285 PMCID: PMC8234009 DOI: 10.3390/foods10061416] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 06/15/2021] [Accepted: 06/17/2021] [Indexed: 12/21/2022] Open
Abstract
Pulsed light irradiation is a nonthermal technology currently used for the elimination of pathogens from a diverse range of food products. In the last two decades, the results obtained using PL at laboratory scale are encouraging wine experts to use it in the winemaking industry. PL can reduce native yeast counts significantly, which facilitates the use of starter cultures, reducing SO2 requirements at the same time. In this experimental set up, Tempranillo grapes were subjected to pulsed light treatment, and the fermentative performance of non-Saccharomyces yeasts belonging to the species Schizosaccharomyces pombe, Lachancea thermotolerans, Torulaspora delbrueckii, Metschnikowia pulcherrima and Hanseniaspora vineae was monitored in sequential fermentations against spontaneous fermentation and pure culture fermentation with the species Saccharomyces cerevisiae. The experimental analyses comprised the determination of anthocyanin (High performance liquid chromatography with photodiode array detector-HPLC-DAD), polyphenol index and colour (Ultraviolet-visible spectroscopy-UV-Vis spectrophotometer), fermentation-derived volatiles (Gas chromatography with flame ionization detector-GC-FID), oenological parameters (Fourier transform Infrared spectroscopy-FT-IR) and structural damage of the skin (atomic force microscopy-AFM). The results showed a decrease of 1.2 log CFU/mL yeast counts after pulsed light treatment and more rapid and controlled fermentation kinetics in musts from treated grapes than in untreated samples. The fermentations done with treated grapes allowed starter cultures to better implant in the must, although a larger anthocyanin loss (up to 93%) and an increase in hue values (1 unit) towards more yellow hues were observed for treated grapes. The development of biomass was larger in musts from treated grapes. The profile of volatile compounds and oenological parameters reveals that fermentations carried out with untreated grapes are prone to deviations from native microbiota (e.g., production of lactic acid). Finally, no severe damage on the skin was observed with the AFM on treated grapes.
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Affiliation(s)
- Carlos Escott
- enotecUPM, Chemistry and Food Technology Department, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain; (C.L.); (I.L.); (C.G.); (W.T.); (J.A.S.-L.); (A.M.)
| | - Carmen López
- enotecUPM, Chemistry and Food Technology Department, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain; (C.L.); (I.L.); (C.G.); (W.T.); (J.A.S.-L.); (A.M.)
| | - Iris Loira
- enotecUPM, Chemistry and Food Technology Department, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain; (C.L.); (I.L.); (C.G.); (W.T.); (J.A.S.-L.); (A.M.)
| | - Carmen González
- enotecUPM, Chemistry and Food Technology Department, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain; (C.L.); (I.L.); (C.G.); (W.T.); (J.A.S.-L.); (A.M.)
| | - María Antonia Bañuelos
- Biotechnology and Vegetal Biology Department, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain;
| | - Wendu Tesfaye
- enotecUPM, Chemistry and Food Technology Department, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain; (C.L.); (I.L.); (C.G.); (W.T.); (J.A.S.-L.); (A.M.)
| | - José Antonio Suárez-Lepe
- enotecUPM, Chemistry and Food Technology Department, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain; (C.L.); (I.L.); (C.G.); (W.T.); (J.A.S.-L.); (A.M.)
| | - Antonio Morata
- enotecUPM, Chemistry and Food Technology Department, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain; (C.L.); (I.L.); (C.G.); (W.T.); (J.A.S.-L.); (A.M.)
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Franco-Vega A, Reyes-Jurado F, González-Albarrán D, Ramírez-Corona N, Palou E, López-Malo A. Developments and Advances of High Intensity Pulsed Light and its Combination with Other Treatments for Microbial Inactivation in Food Products. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-021-09280-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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29
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Wang J, Xie B, Sun Z. Quality parameters and bioactive compound bioaccessibility changes in probiotics fermented mango juice using ultraviolet-assisted ultrasonic pre-treatment during cold storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110438] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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30
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Gómez-Morte T, Gómez-López VM, Lucas-Abellán C, Martínez-Alcalá I, Ayuso M, Martínez-López S, Montemurro N, Pérez S, Barceló D, Fini P, Cosma P, Cerón-Carrasco JP, Fortea MI, Núñez-Delicado E, Gabaldón JA. Removal and toxicity evaluation of a diverse group of drugs from water by a cyclodextrin polymer/pulsed light system. JOURNAL OF HAZARDOUS MATERIALS 2021; 402:123504. [PMID: 32717543 DOI: 10.1016/j.jhazmat.2020.123504] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 07/02/2020] [Accepted: 07/13/2020] [Indexed: 06/11/2023]
Abstract
The presence of pharmaceutical compounds (PhCs) in the effluents of wastewater treatment plants (WWTPs) is an ecological concern. The issue could be alleviated by trapping those substances by cyclodextrin (CD) polymers or photolyzing them by pulsed light (PL). Consequently, a sequential CD polymer/PL system was tested for the removal of PhCs. Firstly, a survey detected the presence of recurrent PhCs in the effluents of local WWTPs. Then, pure water was spiked with 21 PhCs, 100 μg/L each one. The three-dimensional network provides amphiphilic features to the CD polymer that reduced the pollutant concentration by 77 %. Sorption involves a plead of physical and chemical mechanisms hindering the establishment of a general removal model for all compounds. The performed simulations hint that the retention capacity mainly correlates with the computed binding energies, so that theoretical models are revealed as valuable tools for further improvements. The complementary action of PL rose the elimination to 91 %. The polymer can be reused at least 10 times for ibuprofen (model compound) removal, and was able to eliminate the ecotoxicity of an ibuprofen solution. Therefore, this novel sequential CD polymer/PL process seems to be an efficient alternative to eliminate PhCs from wastewater.
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Affiliation(s)
- T Gómez-Morte
- Molecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, Guadalupe, 30107, Spain
| | - V M Gómez-López
- Molecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, Guadalupe, 30107, Spain
| | - C Lucas-Abellán
- Molecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, Guadalupe, 30107, Spain
| | - I Martínez-Alcalá
- Department of Civil Engineering, San Antonio Catholic University of Murcia (UCAM), Av. de los Jerónimos, 135, 30107, Guadalupe, Murcia, Spain
| | - M Ayuso
- Departamento de Medio Ambiente, Centro Tecnológico Nacional de la Conserva y Alimentación, Calle Concordia, s/n, 30500, Molina de Segura, Murcia, Spain
| | - S Martínez-López
- Departamento de Medio Ambiente, Centro Tecnológico Nacional de la Conserva y Alimentación, Calle Concordia, s/n, 30500, Molina de Segura, Murcia, Spain
| | - N Montemurro
- ENFOCHEM, Department of Environmental Chemistry, Institute of Environmental Assessment and Water Research (IDAEA-CSIC), Jordi Girona 18-26, E-08034 Barcelona, Spain
| | - S Pérez
- ENFOCHEM, Department of Environmental Chemistry, Institute of Environmental Assessment and Water Research (IDAEA-CSIC), Jordi Girona 18-26, E-08034 Barcelona, Spain
| | - D Barceló
- ENFOCHEM, Department of Environmental Chemistry, Institute of Environmental Assessment and Water Research (IDAEA-CSIC), Jordi Girona 18-26, E-08034 Barcelona, Spain
| | - P Fini
- Consiglio Nazionale delle Ricerche CNR-IPCF, UOS Bari, Via Orabona, 4, 70126 Bari, Italy
| | - P Cosma
- Università degli Studi "Aldo Moro'' di Bari, Dip. Chimica, Via Orabona, 4, 70126 Bari, Italy
| | - J P Cerón-Carrasco
- Molecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, Guadalupe, 30107, Spain
| | - M I Fortea
- Molecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, Guadalupe, 30107, Spain
| | - E Núñez-Delicado
- Molecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, Guadalupe, 30107, Spain
| | - J A Gabaldón
- Molecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, Guadalupe, 30107, Spain.
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Li T, Jiang T, Liu N, Wu C, Xu H, Lei H. Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria. Food Chem 2020; 339:127859. [PMID: 32829244 DOI: 10.1016/j.foodchem.2020.127859] [Citation(s) in RCA: 101] [Impact Index Per Article: 25.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Revised: 07/29/2020] [Accepted: 08/15/2020] [Indexed: 11/24/2022]
Abstract
The objective of this study was to investigate the effects of four commercial lactic acid bacteria (LAB), namely L. acidophilus, L. casei, L. helveticus and L. plantarum, on the phenolic profiles, antioxidant capacities and flavor profiles of jujube juices prepared from two crop varieties (Ziziphus Jujuba cv. Muzao and Hetian). Results showed that both jujube juices were excellent matrices for LAB growth with more than 11 log CFU/mL of viable counts at the end of fermentation. LAB fermentation dramatically increased total phenolic content, while decreased total flavonoid content of jujube juices. However, antioxidant capacities based on DPPH and FRAP methods were significantly improved by LAB fermentation and positively correlated with caffeic acid and rutin contents. Furthermore, a total of 74 volatile compounds were identified and increased in total content by LAB fermentation, which resulted in 22 and 19 new flavor volatiles formation in Muzao juice and Hetian juice, respectively.
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Affiliation(s)
- Tianlin Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Tian Jiang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Ning Liu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Caiyun Wu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Huaide Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Hongjie Lei
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
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Kehinde BA, Sharma P, Kaur S. Recent nano-, micro- and macrotechnological applications of ultrasonication in food-based systems. Crit Rev Food Sci Nutr 2020; 61:599-621. [PMID: 32208850 DOI: 10.1080/10408398.2020.1740646] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
There is a neoteric and rising demand for nutritional and functional foods which behooves food processors to adopt processing techniques with optimal conservation of bioactive components in foods and with minimal pernicious impacts on the environment. Ultrasonication, a mechanochemical technique has proven to be an efficacious panacea to these concerns. In this review, an analytic exploration of recent researches and designs regarding ultrasound methodology and equipment on diverse food systems, technological scales, procedural parameters and outcomes of such experimentations optimally scrutinized. The relative effects of ultrasonication on food formulations, components and attributes such as nanoemulsions, nanocapsules, proteins, micronutrients, sensory and mechanical characteristics are evaluatively delineated. In food systems where ultrasonication was employed, it was found to have a remarkable effect on one or more quality parameters. This review is a supplementation to the pedagogical awareness to scholars on the suitability of ultrasonication for research procedures, and a call to industrial food brands on the adoption of this technique for the development of foods with optimally sustained nutrient profiles.
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Affiliation(s)
- Bababode Adesegun Kehinde
- Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, Kentucky, USA
| | - Poorva Sharma
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Sawinder Kaur
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
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Cheng J, Xu L, Xiang R, Liu X, Zhu M. Effects of mulberry polyphenols on oxidation stability of sarcoplasmic and myofibrillar proteins in dried minced pork slices during processing and storage. Meat Sci 2020; 160:107973. [DOI: 10.1016/j.meatsci.2019.107973] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2019] [Revised: 09/20/2019] [Accepted: 10/17/2019] [Indexed: 12/31/2022]
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Fu X, Belwal T, Cravotto G, Luo Z. Sono-physical and sono-chemical effects of ultrasound: Primary applications in extraction and freezing operations and influence on food components. ULTRASONICS SONOCHEMISTRY 2020; 60:104726. [PMID: 31541966 DOI: 10.1016/j.ultsonch.2019.104726] [Citation(s) in RCA: 127] [Impact Index Per Article: 31.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2019] [Revised: 08/03/2019] [Accepted: 08/04/2019] [Indexed: 05/18/2023]
Abstract
Ultrasound is an advanced non-thermal food-processing technology that has received increasing amounts of interest as an alternative to, or an adjuvant method for, conventional processing techniques. This review explores the sono-physical and sono-chemical effects of ultrasound on food processing as it reviews two typical food-processing applications that are predominantly driven by sono-physical effects, namely ultrasound-assisted extraction (UAE) and ultrasound-assisted freezing (UAF), and the components modifications to food matrices that can be triggered by sono-chemical effects. Efficiency enhancements and quality improvements in products (and extracts) using ultrasound are discussed in terms of mechanism and principles for a range of food-matrix categories, while efforts to improve existing ultrasound-assist patterns was also seen. Furthermore, the progress of experimental ultrasonic equipments for UAE and UAF as food-processing technologies, the core of the development in food-processing techniques is considered. Moreover, sono-chemical reactions that are usually overlooked, such as degradation, oxidation and other particular chemical modifications that occur in common food components under specific conditions, and the influence on bioactivity, which was also affected by food processing to varying degrees, are also summarised. Further trends as well as some challenges for, and limitations of, ultrasound technology for food processing, with UAE and UAF used as examples herein, are also taken into consideration and possible future recommendations were made.
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Affiliation(s)
- Xizhe Fu
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, Hangzhou 310058, People's Republic of China
| | - Tarun Belwal
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, Hangzhou 310058, People's Republic of China
| | - Giancarlo Cravotto
- Department of Drug Science and Technology, University of Turin, via P. Giuria 9, 10125 Turin, Italy; Sechenov First Moscow State Medical University, 8 Trubetskaya ul, Moscow, Russia.
| | - Zisheng Luo
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, Hangzhou 310058, People's Republic of China.
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